My brother and his wife lived in Southeast Asian a couple of years ago. One year for Christmas I asked for foodie things. Spice, dishes, etc. from the area. They succeeded in getting my a lovely dish set and a handful of Thai spices and curries.
Somehow the spices got pushed aside and to the back of the pantry. Not hard to do when you have a narrow but very deep food cabinet. After some January resolution cleaning they were found.
The green curry paste had an easy chicken recipe on the back and we decided to make it up right then and there. Although these were "real" Thai ingredients, you can find all of the ones for the recipe pretty easily in the US. We swiped out eggplant with green peppers and tomatoes and it turned out great. We liked it so much we made more of a soup to enjoy more of the sauce.
It is a bit spicy. If you want something a bit more mild just adjust the amount of the green curry paste.
Thai Green Curry Chicken Soup
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: soup/stew chicken Thai
Ingredients (serves 4)
- 70g green curry paste
- 400ml coconut cream
- 250g chicken breast, sliced
- 1 green pepper, sliced in long strips
- 1c cherry tomatoes, halved
- 2 kaffir lime leaves,
- 1 Tbsp fish sauce
- 1 Tbsp sugar
- 1 large chili
- 5g fresh basil
Heat 1 Tbsp vegetable oil in sauce pan. Add green curry paste and cook stirring constantly until an aroma develops then lower heat.
Add coconut cream and 180ml of water into pan. Continue stirring and bring to boil.
Add sliced chicken, green peppers, tomatoes, and kaffir lime leaves. Then add fish sauce and sugar.
Simmer until cooked through. Garish with fresh basil. Serve over rice.
Note: The measurements on the packaging were in grams and milliliters. I used one can of coconut milk, not cream. I measured the liquid in 1/2 of coconut milk can. I used 2 large chicken breasts. The kaffir lime leaves can be found at many natural food stores and Asian markets.
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